This brown butter cookie dough no churn ice cream is creamy, chunky and so satisfying. It’s chock full of chocolate chips and irresistible cookie dough chunks. You don’t need an ice cream maker for this recipe so that makes it even easier!
It scoops so perfectly and you can pack it full of however many cookie dough chunks you like. I share a shortcut to make a lot of cookie dough chunks very quickly so that you don’t have to roll them out by hand.
🍪 All about that dough
This recipe uses a batch of my edible brown butter cookie dough which freezes beautifully without becoming rock hard. It is so creamy, flavourful, with warm tones from the brown butter. It’s hard to stop eating it once you start, that’s for sure!
To turn it into chunks with minimal effort, I like to spread the cookie dough onto a baking sheet covered in parchment paper. Freeze for about 10 minutes and then slide that piece of parchment paper onto a cutting board. Using a large knife, chop it into pieces and that’s it!
This way you don’t have to roll little balls out of all of the cookie dough. Definitely a time saver! I like to roll about 10 of the pieces into balls to decorate the top of the cookie dough ice cream.
Make sure that you don’t freeze the ice cream in a deep freezer because it will make it very difficult to scoop. Regular freezer works the best!
Whip the cream to stiff peaks and fold in the condensed milk and cookie dough very carefully so that it doesn’t deflate
This recipe uses sweetened condensed milk in the ice cream base so that it gives it a smooth and creamy texture once frozen. The sugar and milk proteins in the condensed milk prevent those pesky ice crystals that can make your ice cream all gritty.
Evaporated milk is different from sweetened condensed milk. Evaporated milk is unsweetened and will make the ice cream have lots of ice crystals – so it won’t have that creamy texture you want in an ice cream.
The cookie dough recipe makes really luscious and creamy cookie dough that freezes so beautifully! Because it is so creamy, it doesn’t become rock hard in the freezer.
Make sure that the cookie dough is very chilled and solid before cutting into chunks. Once you cut the chunks, transfer into a bowl and pop into the fridge so that they don’t get too soft and become one big lump.
🥄 What you’ll need for this recipe:
Full ingredients and recipe in the recipe card below.
- Edible cookie dough: This recipe is creamy, with lots of crunchy mini chocolate chips. The brown butter gives it a warm and nutty flavour. It tastes exactly like chocolate chip cookie dough, without the risk of eating raw dough. You don’t need to use the whole batch but I did for extra packed and chunky ice cream.
- Whipping cream: The whipping cream gets whipped to medium stiff peaks to incorporate lots of air into the ice cream. This along with the sweetened condensed milk creates the base.
- Vanilla bean paste or vanilla extract: Use vanilla paste to get those flecks of vanilla or just vanilla extract.
- Sweetened condensed milk: This gives the ice cream its creamy texture and sweetness when frozen without needing to churn it.
🧈 Check out my other recipes:
Happy Baking! xx
Cookie Dough No Churn Ice Cream with Brown Butter Cookie Dough
- 1 batch edible cookie dough recipe link in notes below
- 2 cups whipping cream 35% cream
- 1 tbsp vanilla bean paste or 1 tsp pure vanilla extract
- 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz by weight
- ⅓ cup mini chocolate chips
- Spread the cookie dough on a sheet lined with parchment paper to about ½” thickness. Freeze for about 10 minutes to chill.
- Slide parchment paper with cookie dough onto a cutting board and cut dough into chunks with a knife.
- Roll about 10 chunks into balls for the top of the ice cream and refrigerate the rest for later.
- Whip the cream and vanilla until stiff peaks by hand or with an electric mixer.
- Gently fold the sweetened condensed milk and chocolate chips into the whipped cream.
- Add some of the ice cream base mixture into a lined loaf tin and layer ice cream, cookie dough chunks, ice cream… until you use up as many cookie dough chunks as you like.
- Top with the cookie dough balls from earlier and some extra chocolate chips if you like.
- Cover and freeze until fully frozen – for at least 6 hours. Dig in!
Did you make this recipe? I would love to hear what you think in the comments!
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